Feta & Spinach Puffs

These tasty puff pastry bites have all the classic flavors of spanakopita, but are much easier to make at home.

Ingredients

8 ounces puff pastry, rolled into a ¼-inch thick rectangle

1 tablespoon olive oil

5 ounces baby spinach

8 ounces artichoke hearts, finely chopped

4 ounces feta, crumbled

Preparation

Heat oven to 425°F.

Line a large, rimmed baking sheet with parchment paper.

Cut the puff pastry into 2-inch strips and transfer to the prepared sheet. Bake until golden brown and puffy, 10-12 minutes. Remove from oven and let cool, then cut about ¼ inch off the top to create a flat surface.

In a skillet heat the olive oil over medium heat. Sauté the spinach until wilted, about 3 minutes. Transfer the spinach to a clean kitchen towel and squeeze out any excess moisture.

Finely chop the spinach and mix with the artichoke hearts and feta. Spread mixture evenly down the middle of each puff strip, then cut each strip into 1½-inch pieces.